Dagromis Morra
⏳ wine.drinking_window
Typically best enjoyed 8 to 20 years from the vintage release, allowing the tight Nebbiolo tannins to soften and reveal complex tertiary notes of leather, tar, and dried roses.
🍽️ wine.food_pairings
Slow-braised beef (Brasato al Barolo), rich pasta dishes featuring wild mushroom or truffle sauces, and aged cheeses such as Parmigiano-Reggiano or Castelmagno.
✨ wine.spec_sheet
Gaja's Dagromis is a masterful expression of Barolo, paying homage to the Gromis family who originally farmed the historic vineyard in La Morra before Angelo Gaja acquired the estate in 1995. Crafted from 100% Nebbiolo, this wine represents a harmonious blend of two distinct terroirs: the soft, calcareous clay soils of La Morra, which bestow exquisite floral aromatics and silkiness, and the limestone-rich soils of Serralunga d'Alba, which inject structural power, deep tannins, and longevity. Following traditional yet precise vinification, the wine undergoes 12 months of aging in barriques followed by an additional 12 months in traditional large oak casks. The result is a classic Barolo that balances Gaja's signature modern precision with the deep, historic soul of the Langhe hills.
🍾 wine.about_producer
Founded in 1859 by Giovanni Gaja in the village of Barbaresco, Piedmont, Gaja is one of the world's most legendary wine estates, celebrated for revolutionizing Italian viticulture. Under the visionary leadership of Angelo Gaja, who joined the family business in 1961, the winery pioneered modern techniques in the Langhe, including green harvesting, temperature-controlled fermentations, and aging in French barriques. Gaja is globally renowned for its iconic single-vineyard Nebbiolo bottlings, such as Sor'i San Lorenzo, Costa Russi, and Sperss, alongside pioneering white wines like Gaia & Rey. The family has since expanded its uncompromising pursuit of quality to Tuscany, producing acclaimed Brunello di Montalcino at Pieve Santa Restituta and Bolgheri blends at Ca' Marcanda.